At 1810 West Inn, what is billed as a continental breakfast can include individual quiches, small pastry-wrapped sausages, and biscuits with homemade preserves. The most colorful way of presenting this recipe is to use innkeeper Virginia Whites language. She advises that the preserves will be firmer if the pears are not too ripe. A 5-gallon bucket filled with pears from our backyard pear trees 5 pounds of sugar. Peel, core, and slice the pears. Place in a large heavy pot with the sugar. Let sit overnight. The next day, cook the mixture in the same pot over very low heat, stirring frequently, for at least 6 hours. While hot, pack into hot sterile jars and seal. Makes 8 - 10 pints.JM. This recipe is shared with us by 1810 West Inn and has appeared in the Country Inns and Back Roads Cookbook. 1810 West Inn Thomson, Georgia Posted to MM-Recipes Digest V4 #123 by email@example.com (Angela [lynn] Gilliland) on May 01, 1997
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|Serving Size: 1 Serving (2268g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 45.4mg||1 %|
|Total Carbohydrate 2267.5g||667 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2267.5g|
|Protein 0g||0 %|
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Calories per serving: 8777
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